Beverages Grade
Low-viscosity for cold beverages. Stable cloud, particle suspension, enhanced mouthfeel in juices and smoothies.
Overview
Beverages Grade (GG-BEV) is one of Apeksha Enterprises' 14 application-engineered guar gum grades, developed specifically for food and beverage manufacturers. Low-viscosity for cold beverages. Stable cloud, particle suspension, enhanced mouthfeel in juices and smoothies. It is formulated for use in juices, smoothies, drinks, at a typical dosage of 0.03–0.15% depending on your target texture and process conditions.
Key Benefits
Cloud Stability
Keeps a beverage's cloud/haze evenly suspended rather than settling or ringing at the bottle's neck.
Suspension
Distributes fine particulates evenly through a low-viscosity liquid without making the drink feel heavy or syrupy.
Clean Label
A single recognizable, plant-derived ingredient — no chemical modification — that fits clean-label ingredient decks.
Technical Specifications
| Product Code | GG-BEV |
| Category | Food & Beverage |
| Recommended Dosage | 0.03–0.15% |
| Primary Application | Juices, smoothies, drinks |
Formulation Guidance
Guar gum is cold-water soluble and reaches roughly 80–85% of its final viscosity within a few minutes of hydration, continuing to build over the next hour. For best dispersion, pre-blend the powder with another dry ingredient (sugar, salt, or starch) at a 1:5 ratio or higher before adding to your mix — this prevents clumping far more reliably than adding it to liquid directly.
Because guar gum is shear-thinning, viscosity readings taken during high-speed mixing will read lower than the product's true at-rest viscosity. Always confirm final texture after the product has rested and returned to standard shear conditions before finalizing a dosage.
Related Grades
Ice Cream Grade
Stops ice crystal growth and locks in smoothness through heat-shock cycles. Crystal size reduced 40–60%. Supports 80–120% overrun.
Bakery Grade
Improves dough viscosity, moisture retention, shelf life in bread, biscuits, cakes, GF goods. Uniform crumb structure.
Dairy Grade
Prevents syneresis, smooth creamy texture in yogurt, cheese, dairy desserts, flavoured milks. Excellent whey binding.
Ready to Trial Beverages Grade?
Our technical team can help with dosage guidance and formulation support.